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Title: Caramel Apple Cream Pie Categories: Apples, Bobbie - no, Country wom, Cream chees Yield: 8 Servings 1 Nine inch pastry shell 1/4 c Butter or margarine 4 md Tart apples; peeled, cut -into 1/2 " chunks 1 1/2 ts Pumpkin pie spice; divided 1 tb All-purpose flour; (up to 2) 1/2 c Caramel ice cream topping 1/2 c Chopped pecans 1 pk (8 oz) cream cheese; -softened 1/4 c Sugar 1 Egg 1 tb Lemon juice 1 ts Vanilla Whipped topping Bake pastry shell, but do not prick. Cool. In a large skillet over Medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice; simmer for 12-15 minutes, stirring frequently or until tender. Stir in flour; cook and stir for 1 minute. Drizzl caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat until smooth. Pour over apples. Bake at 350 F. for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice. Yield: 8 servings. Submitted by Lisa DiNuccio, Boxford Massachusetts Recipe by: Country Woman Magazine, September/October '97, p. 31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart |